Recipe by Celeste :)
This is a spectacular-looking cheesecakee, especially when those big, juicy strawberries are at the market. With all this flavor, it's hard to believe that more than half of the calories were slashed. Please pay attention to the ingredients, and be sure to use the light, fat-free, etc. ingredients as listed. It really is important in keeping this healthier than a traditional recipe - but still tasting great. HINT: The easiest way to melt jam is to microwave it on high power for 1 minute, or until just warm enough to drizzle. Be sure to use a mixture of light and fat-free cream cheeses in this cheesecake. Attempts to cut more fat and calories by using only fat-free cream cheese will result in a cake that does not have a pleasing texture or flavor. This is the voice of experience!
- 1⁄3 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 2 (8 ounce) packages light cream cheese, at room temp
- 2 (8 ounce) packages fat-free cream cheese, at room temp
- 1 2⁄3 cups sugar
- 3 tablespoons unbleached flour or 3 tablespoons all-purpose flour
- 3 tablespoons lemon juice
- 2 1⁄2 teaspoons vanilla extract
- 8 egg whites, lightly beaten
- 2 cups nonfat sour cream
- 3 tablespoons sugar
- 1⁄2 teaspoon vanilla extract
- 4 cups strawberries, hulled
- 2⁄3 cup seedless strawberry jam or 2⁄3 cup raspberry jam
Directions See How It's Made
- TO MAKE THE CRUST: Preheat the oven to 350^F. Generously coat a 10" springform pan with nonstick spray.
- In a small bowl, combine the graham cracker crumbs and brown sugar. Scatter evenly over the bottom of the prepared pan.
- TO MAKE THE FILLING: In a large bowl, using an electric mixer set on medium-high speed, beat together the light cream cheese and fat-free cream cheese until smooth. Adding one ingredient at a time, beat in the sugar, flour, lemon juice, and vanilla extract. Beat in the egg whites until just blended, stopping occassionally to scrape down the sides of the bowl. Scrape the batter into the crust.
- Bake for 55 minutes, or until puffed and lightly golden. Cool on a rack for 10 minutes. Do not turn off the oven.
- TO MAKE THE TOPPING: In a medium bowl, stir together the sour cream, sugar, and vanilla extract. Spoon the topping over the cheesecake, spreading to the edge of the pan. Bake for 5 to 7 minutes, or until the topping is just set. Remove from the oven. Run a knife between the crust and pan to loosen. Cool on a rack. When cooled to room temperature, cover with plastic wrap and chill for 8 hours or overnight.
- Release the sides from the pan. Arrange the strawberries, points up, on top of the cheesecake, covering it completely.
- Place the jam in a small bowl and microwave on high power for 1 to 2 minutes, or until melted. Brush the melted jam over the berries, allowing some to drip between.